Why wait until the end of the day to enjoy an exceptional meal in a beautiful setting? If breakfast is considered the most important meal of the day, celebrate by giving it prominence. In creating this breath-of-spring setting—replete with a fresh, upscale take on breakfast classics—Traditional Home senior style editor Krissa Rossbund wanted the tablescape and the food to go beyond—far beyond—the usual morning muffins and coffee in paper cups.

The menu created by chef Mary Payne Moran—whose namesake catering firm is Hail Mary Food of Grace in L.A.—heralds spring with mini blinis served with Lavender-Honey Syrup for a delicate floral flavor. Creamy Dreamsicle-style mimosas imbue the morning with a celebratory air, while Smoked Salmon Benedict on a Potato Pancake is served with capers and pancetta to add notes of salt and tang.

Memorable? Yes. Stuffy? No. Hence Krissa’s choice of tableware was suggested by the garden colors of the draperies: purple, fuchsia, and green. Purple placemats ground the place settings. Adding texture, rattan chargers are topped with stoneware plates in a purple glaze whose variance creates that artisanal, touched-by-hand look. A grandmotherly milk-glass cake stand gives height to a bouquet spilling exuberantly from a friendly woven basket. Instead of placecards, nostalgic egg cups at each guest’s place are filled with wheat grass and tucked with an inspirational quote.

“It’s never too early to make something look polished,” Krissa says. “We start each morning focusing on a put-together personal appearance, and the same should be true for the environment around us.”

A springtime table and a beautiful meal presentation—what better way to inspire guests to seize the day?

Printed menu cards with a scallop motif are tucked into the folds of Sferra’s “Festival” linen hemstich napkins in rose. Sprigs of thyme add an organic touch. Solid placemats in lilac are also from Sferra.

“Botanical” plates from Chelsea House hang above the pierced back of Somerset Bay’s “Sullivan’s Island” bench. Softening the bench, a pillow matches the drapery panels. Another is in Duralee’s “Plaid 14852.”

In small saucepan combine maple syrup, honey, vanilla, and lavender oil or extract. Cook and stir over low heat just until heated through. Cover; keep warm.

Meanwhile, in medium mixing bowl combine flour, sugar, baking powder, and salt. In another bowl use fork to combine egg, milk, and vegetable oil. Add liquid mixture all at once to flour mixture. Stir just until moistened.

For blinis, pour about 1 tablespoon pancake batter onto hot, lightly greased griddle or heavy skillet. Cook over medium heat 1 to 2 minutes on each side or until pancakes are golden brown. Turn over when surfaces are bubbly and edges are slightly dry (keep blinis warm in 200°F oven while cooking remaining blinis).

Call in your favorite sous chef when you prepare this recipe. It’s much simpler when one person is preparing the Hollandaise and another is making the poached eggs. Plating also becomes a less complicated affair. The potato pancakes can be made ahead, and the spinach kept warm while you prepare the sauce and eggs.

In large skillet cook half the spinach in 1 tablespoon hot oil over medium high heat 1 to 3 minutes or until just wilted. Remove from
skillet; repeat with remaining spinach and oil. Season to taste with salt and black pepper. Cover; keep warm until ready to serve.

For potato pancakes, using large box grater coarsely shred peeled potato into large bowl filled with water (you should have about 2 cups shredded potatoes). Drain potatoes. Rinse with cold water; drain very well. Using paper towels, squeeze out any excess liquid in potatoes. Meanwhile, place egg in medium bowl. Stir in flour, Parmesan cheese, green onions, salt and pepper. Stir in potatoes.

For poached eggs, add water to large saucepan; add lemon juice. Bring to boiling; reduce heat to simmering (bubbles should begin to break surface of water). Starting with four eggs, break eggs, one at a time, into cup; slip egg into simmering water, allowing each egg equal amount of space in water-lemon juice mixture. Simmer eggs, uncovered, 3 to 5 minutes or until whites are completely set and yolks begin to thicken, but are not hard. Remove eggs with slotted spoon. Season to taste with salt and pepper. Repeat with remaining four eggs.

For Hollandaise Sauce, in top of double boiler combine egg yolks, lemon juice, and water. Add one piece butter. Place over gently boiling water (upper pan should not touch water). Cook, stirring rapidly with whisk, until butter melts and sauce begins to thicken. (Sauce may appear to curdle at this point but will smooth out when remaining butter is added). Add remaining butter, one piece at a time, stirring constantly until melted. Continue to cook and stir 2 to 2-1/2 minutes more or until sauce thickens. Immediately remove from heat. If sauce is too thick or curdles, immediately whisk in 1 to 2 tablespoons hot water. Season to taste with salt and pepper.

To serve, arrange one potato pancake on plate. Add some sautéed spinach next to potato pancake. Add few pieces of smoked salmon to the spinach. Place poached egg on top of smoked salmon and drizzle Hollandaise Sauce over egg. Garnish Smoked Salmon Benedict with capers, red onion, dill, and pancetta. Makes 8 servings.

*Tip: To crisp cook pancetta, place half the pancetta in single layer in extra-large skillet. Cook over medium heat 10 to 12 minutes, turning once, until crisp. Drain on paper towels. Place on baking sheet and keep warm in oven. Repeat with remaining pancetta.

For tuille cookies, place egg white in small mixing bowl. Let egg white and butter stand at room temperature 30 minutes. Preheat oven to 325°F. Line cookie sheet with foil or silicone baking mat (Silpat). Lightly coat foil or mat with nonstick cooking spray; set aside. In another small bowl combine flour and cardamom; set aside.

In small bowl beat butter with electric mixer on high speed for 30 seconds. Gradually add 1/3 cup sugar. Beat 2 minutes or until mixture is light and creamy. Add egg white, beating until just combined. Fold in about half the flour mixture. Fold in remaining flour mixture until thoroughly combined.

For each cookie, drop about 1 tablespoon batter onto prepared cookie sheet, leaving about 6 inches between each mound. Using back of a spoon, spread batter into 4-inch circles.

Bake about 7 to 9 minutes or until cookies are crisp and golden brown around edges. Let cookies stand about 1 minute. Using wide spatula, remove cookies from the baking sheet and place over backs of greased 6-ounce custard or coffee cups. (You’ll have enough batter for about 12 tuilles. Let cool. To serve, turn 8 tuilles over; fill with fresh fruit. Spoon Sabayon Sauce over fruit. Makes 8 servings (reserve remaining tuilles for another use).